You'll need cooked pasta noodles for this recipe along with 1/4 cup of reserved pasta water. To save time, the pasta can be cooked while the cheese and tomatoes are baking.
Preheat the oven to 400ºF.
In a small bowl, combine the olive oil, garlic, Italian herbs, salt and pepper. Set aside.
¼ cup olive oil, 2 garlic cloves, 1 tsp. Italian herbs, ½ tsp. kosher salt, ½ tsp. ground black pepper
Place the block of feta cheese in the center of a 9 x 13-inch baking dish. Scatter the tomatoes around the cheese. Drizzle the olive oil mixture over the cheese and tomatoes.
Bake for 20 to 30 minutes until the cheese starts to turn a light, golden color and the tomatoes begin to pop.
Remove from the oven, and stir the cheese and tomatoes together. Smash the tomatoes as you stir.
Add the cooked pasta noodles, and stir to combine. If the pasta mixture is dry, pour in a little of the reserved pasta water to loosen the noodles and sauce.
8 ounce(s) short pasta noodles
Serve hot with extra feta crumbles and fresh basil. Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of feta pasta. Actual calories will vary.*This dish serves between 4 to 6 people. The calories listed are meant for 4 servings.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos/recipe courtesy of Karla Rae Photography.